red velvet pancakes

These red velvet pancakes are made with a secret ingredient… beetroot! It's a great way to sneak some fiber and minerals into your stack of pancakes, not to mention the beautiful vibrant red color without using food coloring. Great for Valentine's Day breakfast or even just on those mornings when you are feeling a little extra!

Healthy Red Velvet Pancakes

oats

tsp baking powder

beetroots

tbsp cacao powder

tsp vanilla extract

maple syrup

stevia

Process rolled oats in a food processor or blender into a fine flour. Pour into a big mixing bowl.

Add baking powder to mixing bowl and mix well.

Add the rest of the ingredients into blender and blend until smooth. Add mixture to mixing bowl and mix well until no lumps of flour remains.

Heat up a non-stick frying pan over low heat. Add a ladle of batter and cook for 2-3 minutes, flip, and cook the other side for 2-3 minutes. Repeat until all batter is used up.

These Red Velvet Pancakes are a fun and tasty breakfast recipe that are paired with a delicious cream cheese fluff that sets them over the top and make them absolutely delicious!

Red Velvet Pancakes

original Bisquick mix

sugar

cocoa powder

milk

eggs

red gel food coloring

cream cheese (softened)

marshmallow fluff

First, make the frosting by placing the cream cheese in a medium-sized bowl. Using an electric hand mixer, cream until smooth. Add the marshmallow fluff and mix to combine, set aside.

In a medium bowl, whisk together the Bisquick mix, sugar, and cocoa powder.

In a separate small bowl, whisk together the milk and eggs.

Add the wet mixture to the dry and mix it in until there are no lumps.

Add in food coloring to your desired red shade.

Heat a nonstick skillet over medium heat. Spray with cooking spray.

Pour slightly less than ¼ cup of batter onto the hot greased skillet. When bubbles start forming on top of the pancake and the edges are dry, flip it over about 2-3 minutes. Continue cooking until the other side is a slight golden brown, about another 2 minutes.

Place on a plate until all pancakes are done. Serve with cream cheese fluff, enjoy!

Tender fluffy pancakes finished with a cream cheese icing to mimic red velvet cake. These gorgeously red pancakes are perfectly festive for the holidays and they are completely irresistible!&nbsp;Makes about 16 pancakes.

Red Velvet Pancakes with Cream Cheese Glaze {Perfect for Christmas}

flour

tsp baking soda

tsp salt

Tbsp white vinegar

Tbsp red food coloring

salted butter (, melted)

Cream Cheese Glaze (, recipe follows)

raspberries and mint leaves (, for garnish (optional))

oz cream cheese (, softened)

Tbsp butter (, softened)

milk (,

Preheat an electric non-stick griddle to 350 degrees. In a mixing bowl, whisk together flour, cocoa powder, baking powder, baking soda and salt, set aside. Measure out milk into a liquid measuring cup and whisk in vinegar, allow mixture to rest for 2 minutes.&nbsp;

Pour milk mixture into a separate large mixing bowl and add in sugar, eggs, red food coloring, vanilla and melted butter. Whisk mixture until well combine. While whisking, slowly add in dry ingredients and mix just until combine.&nbsp;

Butter griddle if necessary and pour about a 1/4 - 1/3 cup batter (depending on how large you want your pancakes) at a time onto hot griddle (you can also use the back of measuring cup or spoon to lightly spread batter from center out to the edge a bit so they aren't thicker in the center then they are on the edges).&nbsp;

Cook until bubbles begin to appear on the top surface of the pancakes then flip and cook opposite side until pancake is cooked through (I didn't want the tops of the pancakes to be brownish red so I flipped them a little earlier than I normally do with pancakes, I didn't wait for many bubbles).&nbsp;

Serve warm with cream cheese glaze and garnish with fresh raspberries and mint leaves if desired.

For the cream cheese glaze: in a mixing bowl, using an electric hand mixer set on medium speed, blend together cream cheese and butter until well combine and fluffy, about 2 minutes.&nbsp;

Add in remaining ingredients and mix about 1 minute until well combine, adding additional milk to thin if desired. Store in an airtight container in refrigerator.

It’s phenomenal! I make it all the time now. Great go to meal anytime of the day! Freezes well.

Just made this pancake and I I found that the batter was a little runny. I measured up half the recipes flour, baking soda and baking powder and sifted if and used probably about 3 tbsp or so to the batter and it came out  excellent. The texture and sweetness was on point . Thank you so much for sharing .

These pancakes were tasty, but a little bit too sweet. I would back off on the sugar by half the amount. Otherwise, my family liked them.

Delicious!!!! Have been making these for a couple years. Family loves them

We loved these.  I cut down the sugar to 1/3 cup and cut salt in half.  I also cut down milk and vinegar by a quarter after reading reviews.  Next time I may use the full 2 cups of milk as I like a thinner pancake. We put white chocolate chips in some of the pancakes.  Next time I might just skip the icing and save that for special occasions or for times when I can use leftover icing for cookies or a cake.  These were good with just maple syrup, no butter is necessary.

I made these pancakes this morning and my 2 kiddos LOVED them! Since it was just the 3 of us, I halved the recipe, and it still made 10+ pancakes! My only issue is that I could taste the salt, even by cutting it in half, but, other than that, they were still pretty good. My kids said I have to make them again.

I agree with most of the comments here that the batter is too thin. And I thought I was the only one who was doing something wrong. And thank you for adjusting the recipe.

However, may I suggest to perhaps modify it using the spoon and level method for measuring flour? As that method is more consistent compared to the scoop and level method, as it is more prone to packing the flour more densely.

Thank you.

This recipe was really good, but I did have to add around 2 additional cups of flour to the pancake mixture. I also had to add 1 extra cup of powdered sugar to the icing. Even with the addition, these pancakes were great! It was like eating dessert for breakfast!

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The most viewed red velvet pancakes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine